Are Lodge Cast Iron Skillets Any Good? My Review After 5+ Years

The New York Times, Food and Wine, and Serious Eats all say Lodge is the best cast iron skillet you can buy.

But is that really true? And what makes it so special?

In this review, I reveal the truth about Lodge skillets after using them for over five years and cooking hundreds of meals. 

You’ll learn:

• How they’re made
• How they look, feel, and perform (with lots of pictures)
• The differences between Lodge’s skillet offerings
• How they compare to the competition
• And much more

By the end, you’ll be able to confidently decide if a Lodge cast iron skillet is right for you.

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Use the links below to navigate the review:

• Lodge Cast Iron Skillet Review: Key Takeaways
• Design
• Heat Conduction
• Heat Retention
• Induction Test
• Cooking Performance
• Sizes
• Lodge Classic vs. Blacklock
• Lodge Classic vs. Chef Collection
• Materials and Construction
• Price
• Downsides
• FAQs About Lodge Cast Iron Skillets
• Bottom Line: Should You Buy a Lodge Cast Iron Skillet?

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Design

Lodge cast iron skillets have a classic, rustic look. It’s what you expect from a cast iron skillet — heavy and well-built with thick walls, a dark exterior, and a subtle sheen from the seasoning.

Their two most popular skillets are the Classic Collection and Chef Collection. Classic skillets have tall, straight walls, while Chef Collection skillets have shallower, sloped walls that make it easier to slide a spatula under food, especially when it’s close to the edge of the skillet.

You can see the rugged surface of the cast iron if you look closely. The tiny bumps help grip meat, lending to its superior ability to sear and brown food.

The interior and exterior surfaces are pre-seasoned with vegetable oil, which provides a slick surface so you can use the skillet right away.

You’ll get the same look and performance no matter the size of the skillet, with one exception — Lodge’s grill pan features grooves to maintain space between the food and cooking surface, mimicking the results of a grill.

Like most cast iron skillets, Lodge features one-piece construction (the handle and body are all one piece), eliminating crevices, rivets, and folds for dirt and greasy buildup to gather.

All Lodge skillets include a looped handle for convenient hanging.

If you’re used to long handles on stainless steel and carbon steel pans, you’ll notice the one on the Lodge cast iron skillet is much shorter. The Lodge Classic collection handle is 5 inches long and parallel to the cooking surface. The Lodge Chef Collection handle is angled upward slightly and a half inch longer.

Due to the weight and how hot the handle can get while cooking, a shorter handle can provide more control. Keep in mind that the handle will get extremely hot, so don’t touch it without a potholder.

Lodge’s 12-inch cast iron skillet comes with a red silicone handle holder designed to add grip and protect your hand. While many cooks find it convenient, I find it too loose and prefer a standard oven mitt.

The skillets feature pour spouts on each side, perfect for pouring sauces and gravies or pouring out grease after cooking.

The Chef Collection pour spouts are bigger than the Classic collection, but when I tested both, I didn’t notice a difference in performance. The oil poured into the bowl without spilling, but it still dripped down the sides a bit.

Larger skillets (10 inches and up) have a helper handle with “Lodge” engraved into the top. This extra handle helps you get a good grip when transporting these heavy skillets with two hands.

Finally, the bottom lays flat, except for the recessed space that bears the Lodge logo. That makes it ideal for use on any stove, including induction.

Heat Conduction

When I evaluate the performance of cookware, I examine two categories:

1. Heat Conduction: How fast and evenly does it heat?
2. Heat Retention: How well does it maintain its temperature?

Heat conduction is an area where all cast iron skillets (including Lodge) struggle. Since the walls are thick and iron has low thermal conductivity, cast iron skillets heat up slowly and unevenly.

Alternatively, cast iron skillets have superior heat retention. The thickness allows the skillet to absorb and retain heat for long periods.

Now that you know the basics, you’re probably wondering how Lodge cast iron skillets compare to the competition.

To find out, I conducted a simple test. I poured two cups of water into four skillets, the 12-inch Lodge Classic and Lodge Chef Collection skillets, and two other brands for comparison: Stargazer and Calphalon.

The initial water temperature in all four pans was 55°F. I heated each pan on the highest setting using the same electric burner. All four pans showed signs of uneven heating, with bubbles concentrated in one area.

However, as time passed, the heat made its way to the edges of each pan, and the bubbles were more uniform across the surface.

The Stargazer skillet boiled the water fastest at 2 minutes and 2 seconds. The Lodge Chef Collection skillet came in second place at 2 minutes and 43 seconds. In third place was Calphalon at 2 minutes and 48 seconds. And in last place, the Lodge Classic skillet took 3 minutes and 1 second to boil the water.

Heat Retention

The next test measured heat retention, a key factor to consider when buying cast iron. You want a skillet that holds its heat when you add cold ingredients and maintains a steady temperature when baking and roasting.

After the water started boiling, I took each skillet off the heat and set it aside to cool. After 5 minutes, the water in the Lodge Classic skillet was 124°F, water in the Lodge Chef Collection skillet was 120°F, Stargazer was 119°F, and Calphalon was 118°F.

After 10 minutes, Lodge Classic was 102°F, Lodge Chef Collection was 100°F, Stargazer was 101°F, and Calphalon was 100°F.

The results of both the heat conduction and retention tests were not surprising because the Lodge Classic cast iron skillet has thicker walls and is heavier than the other three skillets.

For context, the Lodge Classic 12-inch skillet weighs 8.1 pounds, the Lodge Chef Collection weighs 6.3 pounds, the Calphalon 12-inch cast iron skillet weighs 7.2 pounds, and the Stargazer 12-inch cast iron skillet weighs 6.5 pounds.

Thicker cookware takes longer to heat up but distributes heat more evenly and retains it longer.

Induction Test

The goal of my final test was to see which skillets heats faster on induction.

For this test, I poured two cups of 55°F water into each skillet and placed them on the same induction burner with the heat set to 464°F, the highest temperature my burner could reach. 

As I turned the burner on, I set a timer to measure the water temperature after 2 minutes.

In first place was the Lodge Classic skillet. In just two minutes, the water heated from 55°F to 167°F.

In second place was Stargazer with a water temperature of 158°F.

The Lodge Chef Collection came in third place at 151°F.

And the Calphalon skillet came in last place at 143°F.

When you look at all the data from these tests, a few things stand out. 

• Lodge Classic heats a lot slower than the other skillets on electric cooktops but heats faster on induction and retains heat the best. 
• Lodge Chef Collection and Stargazer skillets have thinner walls, so they heat up fast on both electric and induction cooktops, but surprisingly, they also retain heat well. 
• Calphalon was the second to last or worst performer in all tests.

Cooking Performance

The Lodge cast iron skillet tested well in my controlled heat conduction and retention experiments, but how does it perform in everyday cooking?

The first thing you’ll notice is its heft. It’s a heavy piece of cookware. It feels solid and secure, and you can tell just by holding it that it’s built to last.

Despite the skillet’s weight, the handle and helper handle make it easy to maneuver safely with two hands.

In terms of cooking, Lodge performs as advertised. It takes a few minutes to heat up, but it cooks evenly and maintains its temperature once it’s hot.

Thinner pans lose heat when you put a cold piece of meat on them, which interferes with searing and browning. But Lodge skillets have excellent heat retention; the temperature barely decreases when you introduce cold ingredients.

The superior heat retention of Lodge cast iron skillets makes them ideal for searing meats like steak, burgers, salmon, and shrimp.

They’re also ideal for baking pizza and bread. One of my favorite things to cook in these skillets is cornbread.

It cooks evenly, and the bottom develops a crispy golden brown crust.

Another benefit is that food doesn’t stick. Because of the well-seasoned surface, you can cook eggs, pancakes, fish, and other delicate foods without worry. As long as you grease the surface, these foods won’t stick.

As I mentioned in the Design section, Lodge cast iron skillets come with a red silicone handle grip that you can slide on and off.

While it effectively shields your hand from the hot handle, it’s not secure. You need to grip the silicone firmly to prevent it from sliding off the handle.

After a few attempts, I decided the risk of dropping a hot skillet wasn’t worth it, and I’ve since been using a standard oven mitt, which works fine.

Overall, the cooking performance is excellent — you get consistent and reliable heat conduction and retention. I’ve tested several other cast iron skillets, and Lodge performs on par or better than the rest. 

Sizes

Lodge cast iron skillets come in multiple sizes, from small to extra large.

Here’s a quick breakdown of all the sizes available (click the links to view each skillet on Amazon):

• 3.5-inch
• 5-inch
• 6.5-inch
• 8-inch
• 9-inch
• 10.25-inch
• 12-inch
• 13.25-inch
• 15-inch

The small skillets are great for making meals for one, small desserts, or side dishes for a party with a tasting menu.

The larger sizes (12-inch and above) are ideal for large families and entertaining. The 12- and 10-inch skillets are the most popular.

Lodge also offers covered skillets, deep cast iron skillets, specialty skillets. They offer three cast iron collections: Classic, Blacklock, and Chef Collection. The sizes available vary by collection.

Speaking of collections, let’s quickly look at the differences between Lodge’s three offerings.

Lodge Classic vs. Blacklock

Blacklock was the name of Lodge’s original foundry that burned in 1910. Now, its roots are displayed proudly on the bottom of the skillets in this collection.

Below are the key differences between Lodge’s Classic and Blacklock cast iron skillets:

• Blacklock skillets have thinner walls and are lighter than Classic skillets. For example, the 12-inch Blacklock skillet weighs 5.38 pounds, while the 12-inch Classic skillet weighs 8 pounds.
• Blacklock skillets are more expensive than Classic (Classic skillets are roughly half the price of Blacklock).
• Blacklock handles are longer and designed with a steeper angle to stay cooler than Classic handles.
• Blacklock skillets come in fewer sizes than Classic
  • Blacklock sizes: 7-inch, 10.25-inch, 12-inch and 14.5-inch
  • Classic sizes: 3.5-inch, 5-inch, 6.5-inch, 8-inch, 9-inch, 10.25-inch, 12-inch, 13.25-inch, 15-inch
• Blacklock skillets are triple-seasoned for superior non-stick performance. Classic is seasoned but not as extensively (one layer).
• Blacklock’s handle design is similar to Classic, but Blacklock is more intricate, forking before connecting to the body.

Overall, the Blacklock collection is an upgrade from Classic with unique handles, thinner construction, and a higher price tag. Learn more about Lodge Blacklock skillets on LodgeCastIron.com.

Lodge Classic vs. Chef Collection

Lodge’s Chef Collection is a redesigned version of the Classic, with added features to improve comfort, control, and versatility.

Compared to Classic, the Chef Collection skillets:

• Have a longer, elevated handle with a comfortable grip
• Feature larger pour spouts
• Have gently sloped sidewalls that are shallower and more spatula-friendly
• Boast a larger helper handle for increased stability
• Are lighter (12-inch Chef Collection skillet weighs 6.5 pounds, and the 12-inch Classic skillet weighs 8 pounds)
• Have fewer size options (Chef Collection sizes: 8-inch, 10-inch, and 12-inch)
• Are slightly more expensive

Overall, Chef Collection and Classic skillets are similar but the Chef Collection features enhancements that impact performance slightly. Check out the Chef collection on Amazon or read my in-depth comparison of Lodge Classic vs. Chef Collection to learn more.

Materials and Construction

Even though they are heavy and durable, creating a Lodge cast iron skillet is an intricate and delicate process. Everything has to be exact, starting with the materials.

Lodge uses a high-quality mixture of pig iron, recycled steel, Lodge foundry castings, and upcycled Lodge cast iron cookware that did not pass inspection.

Here’s how those materials are transformed into cast iron skillets:

1. Transporting the Materials: For efficient transport of these heavy materials, Lodge professionals use a giant electromagnet that can carry up to five tons of metal.
2. Weighing: Once the materials are added to the loading chamber, they are weighed to ensure a consistent result every time. Next, alloys are added as part of the precise chemistry of the cast iron.
3. Melting: The proprietary Lodge mixture is melted in an electric induction furnace where temperatures exceed 2,000°F. Once the mixture liquefies, slag (impurities) rises to the surface and is removed manually.
4. Sampling/Silicon Adding: The mixture is sampled for its chemistry, and if all is well, silicon is then added to the mix. That requires the furnace to be tilted at a 90-degree angle. As it is poured into a ladle, the silicon is thrown in by hand at a precise time.
5. Refining: The ladle takes the molten mixture to the casting area. Once there, vermiculite is added — a mineral that serves as a binding agent that attaches to slag. This second pass removes more slag to ensure top-quality iron.
6. Casting:  Once complete, the molten iron is taken to the casting area. That is where sand molds are ready to receive the molten liquid. The molds feature different patterns, such as a skillet or Dutch oven. Molds are frequently inspected.
7. Pouring: The molten iron is poured into a sand mold. Sand melts at a higher temperature than iron, allowing it to retain its shape. Each casting pour is controlled by hand for a precise result.
8. Shaking: After the cast cookware is formed, it is put on a conveyor belt to shake off the sand molds. The sand then gets recycled.
9. Scrubbing: The cookware enters a rotating drum. This drum is filled with iron bits designed to break up the remaining sand and scrub it from the cookware. These iron bits are also recycled.
10. Cleaning: After being sorted, the cookware is thoroughly cleaned with a machine that blasts steel shot (fine particles) at all sides. Next, the cookware is ground by hand to remove any sharp edges and placed into a bath of soap, water, and stainless steel media for deep cleaning.
11. Seasoning: Each cast iron skillet is hung on a conveyor. The cookware is then heat rinsed, blown dried, and coated with vegetable oil. It is baked and then cooled to prepare for packaging.
12. Packaging: Each Lodge cast iron skillet is inspected before being packaged by hand.

At every step in this process, Lodge professionals are there. Though Lodge uses machinery to make the process more efficient, the people make the difference. Many Lodge professionals have worked there for generations.

Check out this video to get a behind-the-scenes look at how Lodge cast iron skillets are made.

Price

Lodge cast iron, like most cast iron, is very affordable. A 12-inch skillet costs half as much as a premium stainless steel or copper pan, even less in some cases. 

People often ask how Lodge can be so cheap since it’s made in the USA, where labor and production costs are higher than places like China.

One reason is that cast iron cookware is heavy, so shipping it across continents would be costly. It’s much cheaper for Lodge to make its cast iron skillets close to their primary customers, which reside in the United States.

Another reason is scale. Lodge was founded in 1896 and has since become one of the best-selling brands. Because of its scale, Lodge can make each skillet at a lower cost than small-batch producers. Also, Lodge doesn’t smooth the cooking surface of its cast iron skillets after the casting process.

Many higher-end manufacturers, like Finex or Field Company, grind or polish the cooking surface to make it smoother, but this adds an extra step and increases the production cost. Lodge can streamline their manufacturing process and reduce costs by leaving the surface rough and slightly pebbled.

The price varies by collection and size. The Classic skillets are the least expensive, and Blacklock skillets are the most expensive. Chef Collection skillets fall in the middle. And, obviously, larger skillets are more pricey than smaller ones.

To see current pricing for popular sizes of Lodge cast iron skillets, check out the following chart:

Downsides

No product is perfect, and the Lodge cast iron skillet is no exception. In this section, I reveal the downsides of Lodge, so you know the whole story:

Seasoning

Lodge could use some work on its consistency when it comes to seasoning its cast iron cookware. Many people report that the seasoning is either uneven or lacking, requiring re-seasoning before the first use or early on. 

Slow, uneven heating

Compared to fully-clad stainless steel, aluminum, and copper cookware, cast iron (including Lodge) heats unevenly and slowly. There are two reasons why:

1) The cookware bottom and walls are very thick.

2) Iron is a poor conductor of heat.

Yet, once cast iron gets hot, it stays hot, and the temperature settles evenly across the cookware. In short, cooking with Lodge requires patience.

Heavy

Let’s face it, these skillets are heavy even when they are empty and even more difficult to maneuver when they’re full of food. For example, the 12-inch Classic skillet weighs 8.1 pounds empty, and the 15-inch version tips the scales at 12.36 pounds. 

Coarse bottom

While you can use Lodge cast iron skillets on any cooktop, use care with electric glass top stoves. Because of its rugged construction, dragging the cookware across delicate stoves or countertops can cause damage. Also, due to the weight of the cookware, do not drop it on cooktops.

Cleaning and upkeep

Lodge cast iron (and cast iron cookware in general) requires extra care to clean and season properly. It is not a complicated process, but it requires more time and maintenance than stainless steel or non-stick cookware.

Induction cooking issues

While it is designed to work with induction cooktops, the recessed logo on the bottom makes it tough to get good contact with the induction plate. You might find you have to constantly adjust the position of the skillet, which can be cumbersome over time.

Silicone handle holder is loose

Some Lodge cast iron skillets come with a red silicone handle holder. It’s designed to protect your hand from burning on the hot handle, but it slides off too easily, requiring you to grip it firmly to maneuver the skillet. I found it was more of an annoyance than a benefit.

FAQs About Lodge Cast Iron Skillets

Below are the most frequently asked questions about Lodge cast iron skillets.

Bottom Line: Should You Buy a Lodge Cast Iron Skillet?

Now that you know all the key facts about Lodge cast iron skillets, are they right for you?

Before I give you my recommendation, let’s recap the pros and cons:

Pros

• Highly affordable and suitable for any budget
• Long, respected reputation in the cookware industry
• Made in a foundry in the same US town since 1896
• With proper care, it can last for a lifetime
• It comes in multiple sizes and options
• Safe for use on all cooktops, in ovens, on grills, and in campfires
• The seasoning process is simple
• All cookware is backed by the Lodge Promise

Cons

• Heats slowly
• Heavy, difficult to lift and maneuver
• Pre-seasoning is uneven at times
• The sand molding creates a rough bottom that can damage glass top stoves or delicate countertops
• The recessed logo on the bottom can cause issues with induction cooking
• Requires more maintenance (i.e., seasoning) compared to non-stick and stainless steel cookware
• Susceptible to rust, which requires an intense cleaning process

Bottom line — I recently named Lodge the best cast iron cookware brand because of its durability, functional design, and low price. And, as my tests showed, it heats more evenly and retains heat longer than the competition. 

Although there are similar-performing alternatives, none boast the track record, consistent quality, and locally-made craftsmanship of Lodge.

So, do they live up to the hype? Are they really that good? Absolutely.

If you’re in the market for a cast iron skillet, my number one recommendation is Lodge.

If you’re ready to buy, check out Lodge on Amazon or LodgeCastIron.com.